Mini Blueberry Muffins

L'Antro dell'Alchimista
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Beckie S.: "I loved making these tiny muffins. I put about fo…" Read More
Mini Blueberry Muffins
8
590
45

Description

When fresh blueberries aren't in season--or in your refrigerator--use blueberry jam instead, as in this recipe. Olive oil gives these muffins even more fruity flavor and keeps them moist, aided by the milk and egg in the batter. Bake the batter in mini muffin tins to make bite-sized treats that are just right for smaller appetites--or for enjoying as a little pick-me-up in the afternoon, accompanied by a cup of tea.

Ingredients

  • 230 grams flour
  • 130 grams sugar
  • 1 teaspoon baking powder
  • salt
  • 1 eggs
  • 150 grams milk
  • 50 grams olive oil
  • 150 grams blueberry jam

Directions

  1. Preheat the oven to 180C.
  2. Combine the flour, the sugar, baking powder, and a pinch of salt in a bowl.
  3. Combine the egg, milk, and the olive oil in another bowl.
  4. Pour the liquid ingredients into the bowl with the dry ingredients, add the blueberry jam and quickly stir to combine.
  5. Fill the mini-muffin liners to 3/4 and bake for approximately 10 minutes.
  6. Remove the mini-muffins from the oven and let them cool completely.
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NutritionView more

590Calories
Sodium16%DV380mg
Fat23%DV15g
Protein18%DV9g
Carbs35%DV104g
Fiber8%DV2g

PER SERVING *

Calories590Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat2.5g13%
Trans Fat
Cholesterol55mg18%
Sodium380mg16%
Potassium180mg5%
Protein9g18%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate104g35%
Dietary Fiber2g8%
Sugars53g106%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.